# Amatriciana

Crispy guanciale, San Marzano tomatoes, and Pecorino Romano in a sauce that's bold, porky, and just a little spicy. Rome's most satisfying pasta, done right.

_Dinner · Italian_

Prep: 10 min · Cook: 25 min · Total: 35 min · Yields: 4 servings

## Ingredients

- 14 oz rigatoni or bucatini
- 5 ½ oz guanciale (cut into 1 cm lardons)
- ½ tsp dried chili flakes
- ½ cup dry white wine
- 14 oz canned whole San Marzano tomatoes (crushed by hand)
- 1 pinch fine salt
- ½ cup Pecorino Romano (finely grated, plus more to serve)
- 1 tbsp black pepper (coarsely ground)

## Instructions

1. Bring a large pot of well-salted water to a boil.
2. Place the 5.5 oz guanciale in a cold, wide skillet. Set over medium heat and cook, stirring occasionally, for 8–10 minutes until the fat has rendered and the edges are golden and crisp.
3. Add the 0.5 tsp chili flakes to the guanciale and stir for 30 seconds to bloom in the rendered fat.
4. Pour in the ½ cup dry white wine and let it bubble, scraping up any browned bits, until almost fully evaporated, about 2 minutes.
5. Add the 14 oz crushed San Marzano tomatoes. Stir to combine, reduce heat to medium-low, and simmer uncovered for 12–15 minutes until the sauce thickens and the fat pools on the surface.
6. Meanwhile, cook the 14 oz pasta in the boiling salted water until 2 minutes shy of al dente. Reserve 1 cup of pasta cooking water before draining.
7. Transfer the drained pasta directly into the skillet with the sauce. Add a splash of the reserved pasta water and toss over medium heat for 2 minutes until the pasta is coated and the sauce clings.
8. Remove the skillet from the heat. Add half the ½ cup Pecorino Romano and toss vigorously, adding more pasta water a tablespoon at a time if needed to keep the sauce glossy.
9. Divide among warmed bowls. Finish each portion with the remaining Pecorino Romano and the 1 tbsp coarsely ground black pepper.

## Tip

> Start the guanciale in a cold pan — this slow render pulls out the maximum fat without scorching the meat, giving you both crispy lardons and a deeply flavored cooking base in one step.

Tags: weeknight, comfort-food, one-pan, pasta

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